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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Carbonnade of Beef Flamande Recipe

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This recipe for Carbonnade of Beef Flamande is from In the Kitchen with Nana, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 lbs. round steak or chuck, cut into 1 inch cubes
Salt and black pepper
1/2 lb. salt pork, finely diced
5 Tbsp. butter
6 cups thinly sliced onions
1/2 lb. mushrooms, sliced
3 Tbsp. flour
2 cups beer
1 cup beef broth
1 Tbsp. wine vinegar
1 tsp. brown sugar
1 clove garlic, finely minced
1 leek, trimmed and washed
3 sprigs parsley or cilantro
1/2 tsp. thyme
1 bay leaf

Preheat oven to 325 degrees. Sprinkle meat with salt and pepper. Place salt pork in a small saucepan and cover with water. Simmer 1 minute and drain well. Heat 1 Tbsp. butter in a large skillet and add salt pork. Cook over moderate heat until browned. Remove pork with a slotted spoon and drain on paper towels. Brown a few cubes of beef at a time in the remaining fat. As meat is browned, transfer it to a heavy casserole with a lid. Heat remaining butter in skillet and cook onions, stirring frequently, just until brown. Add mushrooms and cook 3-4 minutes. Add flour to the skillet and cook, stirring, over very low heat until flour starts to brown. Gradually add beer and broth, stirring and scraping vigorously with a wire whisk. When mixture is thickened and smooth, add vinegar, sugar, and garlic and return to a boil. Add sauce and salt pork cubes to the meat in casserole. Tie leek, parsley/cilantro, thyme and bay leaf in a muslin bag and add it to casserole. Sprinkle with salt and pepper; cover. Bake 1 1/2 to 2 hours or until meat is fork tender. Serve with buttered noodles or steamed potatoes.

Makes 6-8 servings.

Personal Notes:
Personal Notes:
Gourmet Club: A French Dinner, January 1975.




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